Minestrone

• 1 (2 lb.) beef soup bone
• 2 lb. shin beef, cut up
• 4 qt. water
• 1 1/2 lb. tomatoes, peeled
• 1 (15 oz.) can tomato sauce
• 2 medium onions, cut up
• 1/4 c. chopped parsley
• 2 cloves crushed garlic
• 2 Tbsp. salt
• 1/4 tsp. pepper
• 2 tsp. basil leaves, crushed
• 2 c. sliced carrots
• 2 c. sliced celery
• 4 c. uncooked shells or macaroni
• 2 pkg. Italian green beans
• 10 oz. peas
• 1 lb. can red kidney beans

1. Place soup bone and beef in large pot (8 quart).
2. Add water; bring to boil; skim.
3. Add tomatoes, sauce, onions, parsley, garlic, salt, pepper and basil; bring to boil.
4. Reduce heat and simmer 1 1/2 hours.
5. Add carrots and celery; cover and simmer 1/2 hour. Remove meat and bones; trim fat off meat and discard.
6. Cut meat into pieces and return to soup.
7. Heat to boiling; add uncooked pasta, green beans and peas.
8. Simmer 20 minutes.
9. Stir in kidney beans; heat to boiling.
10. Makes about 6 quarts.

beef soup bone, shin beef, water, tomatoes, tomato sauce, onions, parsley, garlic, salt, pepper, basil, carrots, celery, macaroni, italian green beans, peas, red kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2520 (may not work)